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im just gunna leave this homemade beauty
its a giordanos reverse engineered deep dish... 2lbs of cheese
They said βpizzaβ, not βtomato soup bread bowlββ¦
J/k - looks epic. Sad I didnβt get a chance to try a real Chicago style deep dish pizza on my first trip earlier this year πβ¦
its a cracker crust!
to me, this is why pizza is called a 'pie' its a big ol' meat and cheeese pie. theres something weird about the sauce being on top that makes the whole thing work
if you ever get to a state with a giordanos please give it a try, its the epitome of deep dish (imho). i spent a year learning to making a carbon copy after i moved away.
Is making it difficult?
here is the recipe
2lbs mozzarella/pizza cheese 16 oz pizza sauce 1 cup Warm Water 3 2/3 tablespoons Canola Oil 1 teaspoon Olive Oil 1 1/2 teaspoons Kosher Salt 1 1/2 teaspoons Granulated Sugar 3 cups unbleached All-Purpose Flour, Use the Scoop-And-Sweep method 1 1/2 teaspoons Instant Dry Yeast
Prepare Crust Add the warm water and pinch of sugar to mixing bowl add yeast and let foam for 30 seconds or so. Add everything else mix until just stuck together (3-4 minutes, everything will still be flaky)
Lightly flour a surface knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like. Break off 1/3 of the dough ball, this will be the top crust. Form them both into dough balls and place into a large oiled bowl. Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.
Prepare Pan Take out of the fridge and let it reach room temperature (about 2 hours). Let rise at room temp for 6-8 hours (although it won't rise much). roll out the balls of dough extremely thin take a cast iron skillet or springform pan (high sides are better) grease with butter well lay the first crust in, it should come all the way up the sides of the pan. wet bottom of crust with sauce very lightly layer in all your toppings with a little but of cheese, the add the rest of the cheese. lay on the top crust, seal it up with the bottom crust. poke some holes in the top crust toward the middle. then pour the sauce on, even out. Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.
Dude, you are the greatest of all time. Thank you for posting this.
Edit: do/have you ever used sausage anywhere in there?
i have not, but you will want to watch your grease content as its got nowhere to go. i used too much pepperoni once... or twice
nope. the crust is weird in that its very thin, and contains a lot of oil... and theres 2 of them... a top and bottom. after all the sauces i tried, a generic store brand tasted the best.. let me dig out the recipe..
I love that you love Giordano's. I live by one and I've eaten there twice and it was underwhelming for me. The pizza takes like an hour to bake, and it's just too much crust. I liked the chewy stringy cheese and the soupy sauce on top, but the vehicle just didn't work for me.
It's called a pizza pie, and this is truly a pie, not like those dumb normal flat pizzas.
Ah man I miss Giordano's. A good reason to go back to Chicago again... Aside from all the other good reasons, anyway.
I know Chicago really blurs the line between "deep dish" and straight up "casserole", but this is a whole new level. What even is this? I'm both intrigued and mildly horrified.
:<
I don't want to yuck your yum, but how and why is this pizza. It's an architectural masterpiece.
pizza is spectrum! theres no right or wrong, it just is.
except pineapple.... civilized man must draw a line
I'm a heathen. My standard domino's order is thin crust with pineapple and light cheddar, dipped in blue cheese dressing.
That looks like raw tomato paste on top